thesis of copper nanoparticles and their relevance
What's up with wheat eastern ontario crop day - final
1. Ellen Sparry, C&M Seeds and Joanna Follings, OMAFRA
Eastern Ontario Crop Conference
February 18, 2016
2. From wheat quality to quality wheat..
• Milling and end-use
• Genetics
• Agronomy
3. Wheat Classes
Market Class Traits and Uses
Bakery products (cakes, pastries) flat breads, crackers, fillings
Lower protein
Good milling and baking quality
French breads, flat breads, steamed breads, noodles
Range of protein content
Bakery products (cakes, pastries), breakfast cereals
Lower protein
Highest protein, excellent milling and baking
Pasta (from semolina), couscous,Winter Durum
(CEAD)
Hard red spring
wheat (CEHRS) Used along or in blends for hearth bread, steamed bread,
noodles, flat bread, common wheat pasta
Whole grain flour products, Asian noodles, bulgar, tortillas,
breads and rolls
Soft white winter
wheat (CESWW)
Soft red winter
wheat (CESRW)
Hard red winter
wheat (CEHRW)
Hard white winter
wheat (CEHWW)
5. Grain movement for Milling
• 48 wheat mills in Canada (Canadianmillers.ca)
– 18 in Ontario, 6 in Quebec
– New P&H mill in Hamilton, ‘increase intake of Ontario
wheat by 10%’
• Domestic
– Soft red → 600,000mt +, also into feed market
– Hard red (hrw, hrs)→ 250,000 (+/-)
– Soft white → 30,000mt
• Import
– 1,000,000 plus mt of CWRS
• Export
– Soft red, up to 500,000 into US (higher protein and flour strength)
– Soft red, into overseas markets (higher protein and flour strength)
– Soft white, into Michigan
6. Flour Types
Hard Wheat Soft Wheat
All purpose flour
Usually chemically
leavened products
Yeast leavened
products
flour type %protein recommended uses
Bread 12-13 breads, pizza crusts
All-purpose 9-12 everyday cooking, quick breads, pastries
Cookie 9-10 cookies, blended flours
Pastry 8-9 pie crusts, pastries, cookies, biscuits
Cake 5-8 high-ratio cakes, angel food cake, jelly rolls
How much protein is in flour?
7. Soft Wheat Flour End-Products
Range of requirements for GLUTEN STRENGTH
Gluten - concentration and composition determines strength
GLUTEN STRENGTH
9. Falling Number
• Measures the breakdown of starch and protein by
enzyme activity (Alpha-amylase, β-amylase, and protease )
• Factors affecting
– Major = PHS, LMA, Temperature
– Minor = fusarium infection, altitude
• Reduced grain yield and quality - economic losses
and down-graded wheat ...
10. Solvent Retention Capacity (SRC)
• Quick, inexpensive way to predict functional
profile for flour
• originally developed by the Nabisco Company in
the US for (soft wheat) cookie and cracker flour
• Examines gluten, pentosan, water retention,
starch damage characteristics of the flour
11. Farinograph
• Gives bakers a good snapshot of the flour's
properties and how the flour will react in different
stages of dough mixing
• Typically used to assess bread making properties
• Characteristics of the curve
– **Absorption**
– Peak time
– MTI
– **Stability **
13. Alveograph
• Measures flexibility/pliability
• Inflates a bubble in a thin sheet of dough until it
bursts.
• Resulting values show the strength of the flour,
and thus its suitability for different uses
• Commonly used for export
17. C&M Research
• 4000-5000 plots
– Plus external locations
• 800 varieties
• 20000 field notations
– Heading/maturity, plant disease, plant characteristics,
height, lodging
• Post harvest evaluation
– Yield, test weight, kernel size, protein, falling number
– Preliminary quality analysis for milling characteristics
• 80-90% ‘cut’rate each year
• 1-2 pre-commercial lines per year
18. Breeding and Research
• Initial Crosses
– narrow and wide
• Agronomy comes first
– Yield, straw strength, disease
• Preliminary Quality
– Falling number & protein in house
– Small sample analysis for gluten strength, flour yield
• Variety registration
– Yield, fusarium, quality
• 10 years to reach this point ....
19. The Importance of Protein
13.5%
Protein
10.0%
Protein
Variety is a significant factor of both flour protein and gluten strength
21. Variety Registration
• Ontario Cereal Crop Committee
• Minimum 2 year testing process (AFTER 10 years
internal)
• Yield, fusarium, quality
• Yield = equal to or better than
• Fusarium
– Must be better than MS for index and DON
• Quality
– Evaluated by millers, end-users, grain trade, growers
– Same traits as domestic for both kernel and flour
23. Producing quality wheat
• Manage your wheat!!
– Variety selection
– Planting date and seeding rate
– Nitrogen (rate and timing)
– Fungicides
– Weed control
• Quality Attributes Growers can Control
– Test Weight, Moisture Content, Protein Content and
quality
CropShots Media
24. Choosing the right variety
OMAFRA, Pub 811
Market Class Characteristics
Typically lowest priced class
Lower nitrogen requirement than hard red
Higher nitrogen requirements to maximize protein potential
Price Premiums may be available
More sprouting and fusarium risk - Harvest early!!
Price Premiums may be available
Lower nitrogen requirement than hard red
Slightly lower yields
Need to manage for protein with newer, higher yielding genetics
Good quality, good demand by end-users
Soft red winter
wheat (CESRW)
Hard red winter
wheat (CEHRW)
Soft white winter
wheat (CESWW)
Hard red spring
wheat (CEHRS)
28. Planting Date
• Cereal crops are very responsive to
planting date!!
–1.1 bu/acre/day decrease in yield for
each day that cereal planting is delayed
• Increase seeding rate by 200 000/ week
delayed to a maximum of 2.2 million
seeds/acre
–If planting early, reduce seeding rate by
25%
OMAFRA, Pub 811
30. Nitrogen
• Optimum rate of nitrogen depends on:
– Crop being grown
– Past applications of manure or fertilizer
– Soil type
– Crop rotation
31. Nitrogen
• Hard winter wheat varieties
– High protein content is required; therefore, higher
rate of nitrogen fertilizer is often needed
– Optimum rate of nitrogen is 35–70 kg/ha (30–60
lb/acre) greater than for pastry (soft) wheat
– Split nitrogen applications have been shown to
increase protein; growers should always ‘do the
math’ for ROI when increasing inputs
32. Managing for Increased Protein
Management Input Protein
Increase (%)
35 kg/ha additional N 0.5
70 kg/ha additional N 1.0
Split N (GS 30 + 32) 0.5
Post Anthesis N (GS 30 + 69) 0.75
Split N (GS 30 + 32 +69) 1.0
Agrotain Plus 0.2
ESN 50% 0.5
ESN 100% 0.75
P. Johnson, S. McClure 2008-2014
33. Managing for Increased Protein
Banks, 2015
Yield (bu/ac) @14.5% Protein %
N Rate (lbs/acre)/
Fungicide
Caramba None Caramba None
60 100.5 82.5 10.0 10.6
90 103.7 83.8 10.8 11.4
120 105.5 83.9 11.3 12.1
60 spring + 60 @ Z31-Z32 108.4 84.2 11.8 12.0
150 107.6 92.0 12.0 11.8
75 spring + 75 @ Z31-Z32 112.0 83.8 11.9 12.5
35. Fungicides
• Fungicides have become an
integral part of cereal
production
• Fusarium
• Other leaf diseases
NSU Extension
New Brunswick Department of Agriculture
36. Application Timing Delta Yield (bu/ac)
T1 1.6
T2 6.9
T3 8.0
T1 + T2 8.0
T1 + T3 8.9
T2 + T3 10.8
T1 + T2 +T3 12.9
Brinkman, 2009-2011 SMART data
Fungicide Timing
37. Wheat Response to Fungicides
3
7
8
7
9
10
11
3
9
10
13 13
15
18
0
2
4
6
8
10
12
14
16
18
20
T1 T2 T3 T1 + T2 T1 + T3 T2 + T3 T1 + T2 +
T3
90 lbs N
150 lbs N
Yield response bu/ac to Fungicide Strategy and N
Hooker et al, 2012
38. Nitrogen Response With and Without
Fungicides
40.0
50.0
60.0
70.0
80.0
90.0
100.0
0 30 60 90 120 150
Yield(bu/ac)
N Rate (lb/ac)
Nitrogen Response Curve
With Fungicide
No Fungicide
P. Johnson and S.McClure, OMAFRA 2013-2014
39.
40. Important Take Home….
• As N rates increase, density of the plant canopy
increases which increases the risk of foliar
diseases
• Yield responses to increased N rates are not
expected unless accompanied by adequate
control of leaf and head diseases with fungicides
• With the use of a T2 or T3 fungicide and where
lodging has not been a concern, spring N
application rate may be increased by 30 kg N/ha
47. A Glance at the 2016 Winter Wheat
Crop
• ~1 million acres seeded
– HRW 10%
– SWW 9%
– SRW 81%
• Excellent fall weather conditions
48. • Genetically modified wheat that repels aphids grown by
British scientists
• Hybrid wheat (www.hybridwheat.net)
– Syngenta wheat breeding transitions to hybrids in North America (2015)
– Another giant investing in hybrid wheat (2013)
– Six new hybrid wheat listings in France (2013)
• Wheat Genome Mapping Project Celebrates Breakthrough
What’s next in wheat
50. Wheat ‘facts’
Sliced bread was introduced under the Wonder
Bread label in 1930
One acre of wheat can produce more than 1,500
loaves of bread
If you ate a sandwich for breakfast, lunch, and
dinner, it would take 168 days to eat the amount of
bread produced from one bushel of wheat.
Legend has it that whoever eats the last piece of
bread has to kiss the cook!
Wheat Foods Council